That is some perfectly grilled chicken! Did you really go out and grill in this weather??!! I've been running out and pouring hot water in the birdbath, that is the extent of my outdoor exposure right now.

I had to LOL when I read "70 degrees warmer". That's alot of degrees. I'm not a jerk fan because I've only tried it once and I think the spice mixture was just crazy. It was at a restaurant that didn't specialize in jerk and was just trying to be cool I think. I want to try it again. Oh and, "Hello my name is Lea Ann and I'm a dishaholic". Love that plate with the chilis.

The mustard is sweet and mildly hot- real good, think honey mustard, but pricey.. The jerk paste is almost a carbon copy to Walker Woods, but thicker(which I have duplicated- molasses! No kidding!) I know Julie, who owns the company- funky, not a bad cook, and judges local contests...Loves Green Eggs! You two gotta meet someday!

Are those haban-owie chilis? They look a bit like haban-owies. But I have only bought and cooked with them once before, thinking "hey, jalapenos are a breeze, I'm sure I can handle habaneros". I was wrong. My tongue fell out of my head and I had to pick it up and soak it in milk overnight. I swear.

I have tried a few less volcanic recipes for jerk chicking that I love. How does this one rate on the ouch scale?

I have come across at least 3 blogs today that have highlighted jerk spice chicken- I think it's the fiery peppers that are being craved to keep the spirit and the body warm during this insane Winter weather.